菠萝蜜种子淀粉提取及其理化性质测定

Starch Extraction of Jack-fruit Seeds and Determination of Its Physicochemical Characteristics

摘要: 对菠萝蜜种子的干鲜质量比、化学组成和淀粉提取工艺进行了研究, 并测定了种子淀粉主要的理化性质. 结果表明: 菠萝蜜种子的干鲜质量比为45.7%, 平均单个果实的种子干质量为0.631kg; 种子(干样)的化学组成为: w(粗淀粉)52%~58%、w(粗蛋白)8.0%~9.5%、w(粗脂肪)0.86%、w(水分)10%~15%、w(灰分)2.39%、w(其它)＞15%;在实验室条件下种子淀粉的抽提率为67%~77%;经测定, 该淀粉制品含直链淀粉23.8%~24.5%、支链淀粉75.5%~76.2%, 具有较低的热粘度和较强的凝沉性, 并且淀粉颗粒圆形、表面光滑.

Abstract: The starch was isolated from jack-fruit seeds and its physicochemical characteristics were studied. The results showed that the ratio of dry seed mass to fresh seed mass is 45.7% and the average drymass of a single fruit's seeds is 0.631 kg; the seed is composed of 52%～58% starch, 8.0%～9.5% coarse protein, 0.86% coarse fat, 10%～15% water, 2.39% ash, and over 15% other composition; 67%～77% starch can be isolated from the seeds by the ordinary laboratory method; the starch grain has a round shape with smooth surface; the starch contains 23.8%～24.5% amylose and 75.5%～76.2% amylopectin; the paste of the starch has a lower hot-viscosity and a stronger sediment.